Pan-Seared Duck Breast

A properly seared duck breast is one of the finest things you can eat. The skin renders down to pure crispiness while the meat stays pink and juicy inside. Wild duck breasts are smaller and leaner than farm-raised, so the technique matters even more — you need to start in a cold pan and render the fat slowly. Rush it and you get rubbery skin and overcooked meat.

Ingredients

• 4 wild duck breast halves (mallard or pintail work best)
• Kosher salt and black pepper
• 1 cup tart cherries (fresh, frozen, or dried)
• 1/2 cup red wine
• 1/4 cup chicken stock
• 1 tbsp butter
• 1 tbsp honey
• 1 sprig fresh thyme
• Root vegetables for serving: parsnips, carrots, and turnips, cubed and roasted

Instructions

• Score the skin of each duck breast in a crosshatch pattern with a sharp knife, cutting through the skin and fat but not into the meat. This helps render the fat evenly.
• Season both sides generously with kosher salt and black pepper. Let sit at room temperature for 15 minutes.
• Place the duck breasts skin-side down in a cold cast iron skillet. Turn the heat to medium-low.
• Cook for 8 to 10 minutes without moving them, letting the fat render slowly. The skin should be deep golden brown and crispy. Pour off excess fat as it accumulates (save it — duck fat is gold for cooking).
• Flip the breasts and cook meat-side down for 2 to 3 minutes for medium-rare (130 degrees internal). Wild duck is best medium-rare — it gets livery when overcooked.
• Remove the duck and rest on a cutting board for 5 minutes.
• For the cherry reduction: pour off most of the fat from the pan, leaving about 1 tablespoon. Add the cherries, red wine, stock, honey, and thyme over medium heat. Simmer until reduced by half, about 5 minutes. Stir in the butter to finish.
• Slice the duck breasts against the grain and fan over roasted root vegetables. Spoon the cherry reduction over the top.

Tips

Start in a cold pan. This is the most important step. Putting duck skin in a hot pan seizes the fat before it can render out, leaving you with thick, chewy skin.

Save the rendered duck fat. Store it in a jar in the fridge. Use it for frying eggs, roasting potatoes, or making confit. It keeps for months.

Don't overcook wild duck. Past medium, wild duck tastes livery and the texture turns tough. Pull at 130 degrees internal and let the carryover do the rest.